New tips for thickening sauces without using flour
When a sauce is too runny, don't worry—you can fix it quickly. Do you usually use flour for this? There are many other quick and effective methods worth remembering.
The most common sauce mishap is it being too runny. The popular solution is to add flour mixed with water or to use a roux, which gives a quick result. However, flour isn't indispensable; you can effectively thicken the sauce without it.
Cook it longer
If you cook the sauce longer to evaporate the excess water, it will thicken. To speed up the evaporation process, transfer it to a wide dish and leave it uncovered so the steam can escape freely. If the sauce contains vegetables, remove them because they will become too soft and lose their nutritional value. This method requires more preparation time and constant supervision.
Use vegetables or dairy
Another method is to use vegetables. After removing the meat, cooked vegetables can be blended with some sauce. You can add boiled potatoes or zucchini if the dish didn't initially include vegetables. Blending them with the sauce will improve the consistency and enrich your diet with vegetables.
Dairy products like cream or yogurt can also help thicken the sauce. To prevent curdling, mix them with a small amount of sauce first. Mascarpone or ricotta can also give the sauce a creamy consistency.
Or maybe egg yolk or flakes
You can thicken the sauce by mixing it with beaten egg yolk. Be careful not to let the yolk curdle at too high a temperature. Alternatively, you can use the yolk from a hard-boiled egg, which you dissolve in hot liquid before adding to the sauce.
Other options include ground flaxseed or oatmeal, which increase the sauce's thickness while enriching it with fiber and omega-3 acids. Breadcrumbs are also an option, but add them cautiously to avoid over-thickening.
In tomato sauces, you might consider adding ketchup, which will not only thicken the sauce but also add a deep flavor.
